⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
Disclosure: This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.
I remember my Nonna always making stuffed vegetables, especially zucchini, during the summer months when her garden was overflowing. She never really had a recipe written down, just a pinch of this and a handful of that, all guided by intuition. So, this recipe is my attempt to recreate that comforting, home-style goodness, but with a slightly healthier twist. She never used spinach, I think she would have said 'why add greens when you already have the zucchini!' But hey, I like my spinach.
This isn't just about stuffing zucchini; it's about creating a complete meal that’s both nutritious and delicious. The lean Italian sausage provides protein, the spinach adds essential vitamins and minerals, and the zucchini offers a low-carb, fiber-rich base. Plus, let's be real, who doesn't love a dish that’s easy to prepare and clean up?
Imagine biting into a tender zucchini boat filled with a burst of savory Italian flavors. The sausage is perfectly seasoned, the spinach wilts down to add a subtle earthy note, and the zucchini itself becomes wonderfully soft and slightly sweet. It's the kind of meal that makes you feel good from the inside out.
Required Equipments
- Large Skillet
- Baking Dish
- Knife
- Spoon
- Measuring Spoons
- Measuring Cups
Skinny Italian Sausage Stuffed Zucchini with Spinach: Frequently Asked Questions
Skinny Italian Sausage Stuffed Zucchini with Spinach
This Skinny Italian Sausage Stuffed Zucchini with Spinach is a flavorful and healthy meal option. It features zucchini halves filled with a savory mixture of lean Italian sausage, spinach, and aromatic spices, then baked to perfection for a satisfying dish that won't weigh you down.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Preheating is essential to ensure even cooking and that perfect slightly-crispy top.
- Wash and halve the zucchinis lengthwise. Gently scoop out the flesh, leaving about a 1/4-inch border. Don't toss the scooped-out zucchini! We'll use it in the filling. If you accidentally poke a hole while scooping, don't sweat it; just patch it up with a little extra filling later.
- Roughly chop the scooped-out zucchini flesh. Set aside.
- Heat a large skillet over medium heat. Add the lean Italian sausage (removed from casings, if necessary) and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease. Soggy sausage is not our goal.
- Add the chopped zucchini flesh and minced garlic to the skillet with the sausage. Cook for about 5 minutes, or until the zucchini is tender. Keep stirring so nothing burns.
- Stir in the fresh spinach, allowing it to wilt down. This usually takes just a minute or two. Once wilted, season with salt, black pepper, Italian seasoning, and red pepper flakes (if using). Adjust the seasonings to your liking; maybe add a pinch of sugar to balance acidity.
- Remove the skillet from the heat and stir in the grated Parmesan cheese (if using).
- Lightly grease a baking dish with olive oil. Arrange the zucchini halves in the dish.
- Spoon the sausage and spinach mixture evenly into the zucchini boats, mounding it slightly on top. Don't be afraid to really pack it in there. More filling is always better, right?
- Drizzle a little extra olive oil over the stuffed zucchinis. This will help them get a nice, slightly-crisped top.
- Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the filling is heated through and slightly browned on top. Check for doneness by piercing a zucchini with a fork; it should be easily pierced without resistance.
- Remove from the oven and let cool slightly before serving. A little fresh parsley sprinkled on top adds a pop of color and freshness.
📝 Notes
- For a vegetarian option, substitute the sausage with lentils or chopped mushrooms.
- Add a small amount of marinara sauce to the filling for a touch of acidity and richness.
- Feel free to experiment with other vegetables in the filling, such as bell peppers or onions.
🍎 Nutrition
Calories: 320 kcal
Protein: 25 g
Fat: 18 g
Carbohydrates: 15 g
Fiber: 5 g
Calcium: 150 mg
